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Circular Grain Debuts High-Protein Plant Milk from Brewer's Spent Grain
Munich-based startup Circular Grain has launched a plant milk made from brewer's spent grain, the leftover mash from beer production. Developed out of TU Munich, the drink packs higher protein and significantly lower sugar than standard oat milks. It targets coffee drinkers looking to dodge the rapid glucose spikes that make regular grain milks notorious.
Munich-based startup Circular Grain has launched a plant milk made from brewer's spent grain, the leftover mash from beer production. Developed out of TU Munich, the drink packs higher protein and significantly lower sugar than standard oat milks. It targets coffee drinkers looking to dodge the rapid glucose spikes that make regular grain milks notorious.
The architecture take
Oat milk spent five years convincing everyone it was health food before people noticed the morning glucose spike. I drank oat flat whites every morning until a continuous glucose monitor showed my blood sugar rocketing past 140 mg/dL before nine o'clock. Standard oat processing uses enzymes that break starch down into maltose, delivering a sharp glycemic surge with almost zero protein to slow digestion down. Circular Grain takes a cleaner metabolic route with brewer's spent grain. Brewing strips out fermentable sugars for beer, leaving dense barley protein and insoluble fiber behind. Brewing waste actually works. You get the emulsified mouthfeel without triggering a reactive insulin crash forty minutes later (and without that sudden mid-morning brain fog). I used to write off upcycled foods as clever branding stunts. I was completely wrong. If this keeps my cortado stable without the blood sugar crash, I am buying it.